Add Onions And Potatoes In Chicken Stock To The BBQ Drip TrayRather than just adding water to the drip tray you can a new dimension to your cookout by filling the tray with onions and potatoes and cover in chicken stock. I first tried this when I was roasting a chicken in my Big Green Egg but since then I’ve tried in a number of other ways like under smoked ribs. The beauty of the cooking process is that you really can’t overcook the dish (unless you let it run dry!) and whatever you’re cooking above it adds a different flavour to the final result. For the purposes of this recipe and the pictures I’ve actually prepared this as an individual dish so you can see that it works just as well in a traditional oven as it does in a smoker or kamado. If you do it in this way it also makes a great healthy accompaniment to BBQ fish.
Ingredients:-
Method:- Slice up the potatoes and the onions so that they are reasonably thin. This will help the vegetables cook whether cooking at the higher temperatures of a traditional oven or lower temperatures when smoking. Layer the potato slices, then onion, then more potato and season as you go with the salt and pepper and when complete, pour over the chicken stock with a final sprinkle of salt and pepper on top. If cooking in traditional oven give it about 45 minutes to an hour at 180°C or 350°F. If using as the drip tray, just do what you’d normally do and place the tray with the potatoes and onions under the meat for smoking and go with the flow. Related Pages:-
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